One Skillet Chicken Zucchini Stir Fry

Keeping it simple is important to healthy eating. The key is using organic, simple ingredients to make a healthy meal that takes only minutes to prepare. Enjoy!

One Skillet Chicken Zucchini Stir Fry
Created 2017

OneSkilletChickenZucchiniStirFry

This feeds 1 person, if feeding more adjust recipe accordingly

1 chicken breast sliced or cubed or 1/2 pound chicken tenders cubed
2 handfuls organic baby spinach
1 cup half moon slices organic zucchini (1 small zucchini)
1/2 to 1 cup of chicken bone broth
Optional kosher, salt, fresh cracked pepper, onion and garlic powder

In saute pan, over medium high heat saute chicken with 3 tablespoons of chicken bone broth, add tablespoons of broth when liquid evaporates until chicken is cooked. Remove from pan and set aside.

Add 2 tablespoons of chicken bone broth with sliced zucchini. Saute until desired consistency. For best results, keep the zucchini more on the crunchy side. Add cooked chicken back to the pan with rest of broth. Continue to saute for about 2 minutes. Turn off heat, add the baby spinach. The heat will wilt the spinach.

Put in a bowl and enjoy.

CLICK HERE TO PRINT THE RECIPE

 

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One Skillet Chicken Broccoli Stir Fry

Keeping dinners simple and easy seems to be the rage these days. Healthy ingredients are a must when busy schedules do not allow for proper planning. Less than 20 minutes you can have a delicious meal. Enjoy!

One Skillet Chicken Broccoli Stir Fry

OneSkilletChickenBrocolliStirFry

This recipe feeds 1 person, if feeding more, adjust accordingly

1 Chicken Breast cubed or 1/2 pound chicken tenders cubed
1 cup shredded green cabbage
1 cup fresh broccoli cut to bite-size pieces
1/2 to 1 cup of chicken bone broth
Optional seasonings: salt, fresh cracked pepper, onion and garlic powder. Please feel free to add herbs or spices to your stir fry.

In saute pan, over medium high heat, add 2 tablespoons of chicken bone broth, heat to bubbly and then add the chicken. Saute for 8 – 10 minutes until the chicken is cooked and add the broth as needed to keep chicken tender and not dried out. Remove the chicken from the pan and set aside.

Add 3 tablespoons of chicken bone broth to saute pan, add the cabbage and cook over medium high heat until wilted, approximately 5 minutes, then, add the broccoli. Cook until heated through and crunchy to your taste.

Add the cooked chicken back into the skillet and use up the rest of the broth to create a natural sauce. Cook until the broth is almost evaporated. Serve and enjoy!

Notes: Try to keep the vegetables semi crunchy, this creates a nutritional meal without losing the vitamins.

CLICK HERE TO PRINT THE RECIPE

Lentil Kale & Potato Soup

Tried a new recipe today,
kept it very basic and super simple. The soup turned out fabulous and it is a very flexible kind of soup. I hope you enjoy it because I sure did.

Lentil Kale and Potato Soup
Created 09/07/17

LentilKalePotatoSoup

This makes 4-5 servings, freezes well

2 Carrots, diced
2 Celery stalks, diced
4 garlic cloves, minced
1 medium onion, diced
2 medium red potatoes or 1 large sweet potato, diced
2 tablespoons of olive oil, vegetable broth, or water
1 cup lentils, picked through and cleaned
2 heaping handfuls of kale roughly chopped
1 bay leaf
4 cups of organic low sodium vegetable broth or chicken broth
Salt and Pepper to taste
Vegan Worcestershire Sauce (3 or 4 dashes optional)

In stock pot, saute the carrots, celery, onion. garlic for 5 to 8 minutes to soften the vegetables. Add the lentils, bay leaf, salt, pepper, and broth. Bring to a boil and reduce to simmer for at least 15 minutes. Add the potatoes and cook for another 15 minutes. The lentils and potatoes should be cooked through. Add the kale and cook for another ten minutes.

Toppings: Add grated cheese of choice, gluten free chicken sausages all optional.

CLICK HERE TO PRINT THE RECIPE

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